Qura tul Ain (Annie) Riaz
Annie is currently doing a PhD with Functional Grains Centre (FGC), Charles Sturt University, Wagga Wagga, Australia. She is working on investigating the changes in quality of Australian wheat varieties released over the last 150 years. Her main focus is on studying the alteration in gluten composition over the years and its impact on baking quality. Before her PhD, she has completed her bachelors and masters in food science and technology and worked as a lecturer for one year in the Department of Agriculture sciences, University of the Punjab, Lahore, Pakistan.
About her talk:
Gluten is the main determinant of end use quality in wheat. The selection of glutenin alleles plays an important role in altering the protein composition that directly affects the dough and baking quality. Therefore, the careful selection of alleles at all six glutenin loci can help wheat breeders to develop new varieties with improved quality in order to meet the industrial processing requirements.